Slice your spaghetti squash in half
lengthwise and scoop out the seeds. Rub
the cut side of the squash with a little bit of olive oil and place face-side
down on a rimmed baking sheet and bake for about 40 minutes, or until tender
and easily pierced with a fork.

In a medium skillet, bring a drizzle of
olive oil to medium-high heat and sauté garlic until fragrant. Add the spinach
and stir until wilted. Add cream, cream
cheese, and parmesan cheese and stir
well.

Season with salt and pepper to taste and
remove from heat.

Once squash is done roasting, cool slightly until easily handled and use a fork to
separate and fluff the strands of spaghetti squash. Pour sauce over both squash
halves, stir to mix, and top with mozzarella cheese and additional parmesan, if
desired. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

(For a golden cheesy topping, turn oven to
broil on high for just a minute or two until lightly browned.) Adapted from Peas and Crayons.